Cooking is a major feature of Chinese cooking, but different cooking methods are used for different foods. Here are some different cooking methods for different foods.
Qiaozhu pork belly: After the pig's belly is cooked, cut into chunks, put it in a bowl, add some soup, put it in the pan, and the long belly of the pig will be thickened twice. However, do not put salt to prevent the belly from becoming hard.
Cook skillfully bone soup: When cooking the bone soup, add a little vinegar after the water is opened, so that the phosphorus and calcium in the bone are dissolved in the soup. This makes the soup both delicious and easy for gastrointestinal absorption.
Skillfully boiled dumplings: As the saying goes: Open boiled skin, cover pot boiled stuffing. Open boiled, the water temperature can only be close to 100 °C, due to the boiling effect of water, dumplings keep turning, after the skin cooked, then cover the pot to cook, the temperature rises, filling easy to cook through.
Skillfully boiled beef: coat the beef with mustard in the evening, add a little vinegar to it after washing the next day, or use a gauze wrapped in a small amount of tea and beef to cook it, which will make the beef easily cooked and rotten.
Cooked noodles skillfully: When boiled, if you add 1 tablespoon of oil to the surface of the water, the noodles will not be stained. It will also prevent the soup from foaming out of the pot. When cooking noodles, do not wait for the water to boil below. When there is a small bubble on the bottom of the pan, take it below, stir a few times, cover the pan to boil, add the appropriate amount of cold water, and then cover the pan to boil it. So that noodles, noodles and soup.
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